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Combined effect of carnosol, rosmarinic acid and thymol on the oxidative stability of soybean oil using a simplex centroid mixture design
Author(s) -
Saoudi Salma,
Chammem Nadia,
Sifaoui Ines,
Jiménez Ignacio A,
LorenzoMorales Jacob,
Piñero José E,
BouassidaBeji Maha,
Hamdi Moktar,
L Bazzocchi Isabel
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8179
Subject(s) - rosmarinic acid , thymol , chemistry , dpph , antioxidant , lipid oxidation , food science , chromatography , organic chemistry , essential oil
BACKGROUND: Oxidation taking place during the use of oil leads to the deterioration of both nutritional and sensorial qualities. Natural antioxidants from herbs and plants are rich in phenolic compounds and could therefore be more efficient than synthetic ones in preventing lipid oxidation reactions. This study was aimed at the valorization of Tunisian aromatic plants and their active compounds as new sources of natural antioxidant preventing oil oxidation. RESULTS: Carnosol, rosmarinic acid and thymol were isolated from Rosmarinus officinalis and Thymus capitatus by column chromatography and were analyzed by nuclear magnetic resonance. Their antioxidant activities were measured by DPPH , ABTS and FRAP assays. These active compounds were added to soybean oil in different proportions using a simplex–centroid mixture design. Antioxidant activity and oxidative stability of oils were determined before and after 20 days of accelerated oxidation at 60 °C. CONCLUSION: Results showed that bioactive compounds are effective in maintaining oxidative stability of soybean oil. However, the binary interaction of rosmarinic acid and thymol caused a reduction in antioxidant activity and oxidative stability of soybean oil. Optimum conditions for maximum antioxidant activity and oxidative stability were found to be an equal ternary mixture of carnosol, rosmarinic acid and thymol. © 2016 Society of Chemical Industry